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Loves
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CHILI
CON CARNE FOR 25 - 30 PEOPLE
TURKEY MACARONI SALAD
RICE AND BEANS WITH HAM SALAD
SCALLOPED POTATOES DINNER
THREE BEAN CASSEROLE
AMERICAN CHOP SUEY
VEGETABLE BEEF STEW
CARRY OUT CASSEROLE
SPAGHETTI PIE
BAKED ZITI WITH SAUSAGE
MACARONI AND CHEESE FOR 20 - 25
IMPOSSIBLE QUICHE
CHILI
CON CARNE FOR 25 - 30 PEOPLE
10
medium onions sliced
2/3 cups cooking oil
6 lb. ground beef
6 - 8 Tablespoons chili powder
2 teaspoons salt
2 teaspoons paprika
2 teaspoons ground red pepper
1 1/2 teaspoons Tabasco sauce
1/2 teaspoon oregano
4 cans tomatoes (1 lb. 12 oz. each)
2 cans tomato paste (6 oz. each)
6
cans red kidney beans (12 oz. each)
Cook
onions in hot oil until tender but not brown. Add meat sprinkled
with all the spices, herbs, and seasonings. Break up meat
with fork and brown. Add tomatoes and tomato paste. Cover
and simmer 45 minutes longer, adding water as needed to maintain
the original level of liquid. Add beans and simmer for another
15 - 20 minutes. You can make this ahead (with or without
beans) and reheat. Freezes well too. Two aluminum foil-roasting
pans will conveniently hold the chili (without beans) for
freezing. Total volume of recipe - 42 cups.
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TURKEY
MACARONI SALAD
3
cups of diced cooked turkey or chicken
1 lb. elbow macaroni cooked (cook al denté, drain and
immediately chill in ice water)
2 stalks of celery chopped
1/2 medium red onion chopped
1 medium red pepper chopped (optional)
1 medium green pepper chopped
3/4 cup mayonnaise
1/4 cup Dijon mustard
Blend
the mayonnaise and mustard, and thoroughly mix with all the
ingredients. Add salt and freshly ground black pepper to taste.
Serves
10
Please
double for large pans.
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RICE
AND BEANS WITH HAM SALAD
1
16 oz. can beans (kidney, pinto) drained
2 cups of converted rice cooked in 4 cups of water
2 cups chopped cooked ham
1 1/3 cups chopped scallions or green onions
1 1/3 cups chopped red pepper (optional)
1 1/3 chopped green pepper
salt (to taste)
ground black pepper (to taste)
1/3
cup Italian dressing
Cook
rice, cool and mix all ingredients with Italian dressing.
Add salt and pepper to taste and refrigerate.
Please
double recipe if you are making one large pan.
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SCALLOPED
POTATOES DINNER
4
cans (12 oz. each) pork luncheon meat, cubed, or 4 1/2 cups
cubed cooked ham
1 1/2 cups chopped green pepper
3 medium onions chopped (about 1 1/2 cups)
6 cans (10 1/2 oz. each) condensed cream of celery soup
5 1/2 lb. potatoes, pared and thinly sliced (about 8 3/4 cups)
1/2 cup toasted breadcrumbs
2
teaspoons butter, melted
Heat
oven to 350°. Stir together pork luncheon meat, green
pepper, onion and soup. In each of 2 ungreased baking pans
13 x 9 x 2 inches, spread 1/4 of soup mixture; top with 1/2
the potatoes and cover with 1/4 of soup mixture.
Cover
and bake about 1 1/2 hours, or until potatoes are fork tender.
Toss crumbs with melted butter. Remove covers from pans; sprinkle
each top with 1/2 the crumbs. Bake 15 minutes longer.
Makes
16 servings
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THREE
BEAN CASSEROLE
1
package (10 oz.) frozen lima beans
3 cans (about 1 lb. 3 oz. each) baked beans (6 cups)
3 cans (about 15 1/3 oz., each) kidney beans, drained (5 cups)
1 lb. Italian link sausage or pork sausage
1/2 lb. cooked ham, cut into 1/2 inch cubes
1 medium onion, chopped (about 1/2 cup)
1 can (8 oz.) tomato sauce
1/2 cup catsup
1/4 cup brown sugar (packed)
1 Tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
Heat
oven to 400°. Cook lima beans as directed on package;
drain. Turn into ungreased 4 1/2 quart bean pot or casserole.
Add baked beans and kidney beans.
In
covered skillet, simmer sausage in small amount of water for
5 minutes. Drain liquid from skillet and fry sausage until
brown on all sides. Do not prick sausage. Cut each sausage
into 2 or 3 pieces.
Add
sausage and ham to beans. Stir together the remaining ingredients;
pour over beans and gently mix. Baked uncovered for 1 hour.
Makes
10 - 12 servings
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AMERICAN
CHOP SUEY
1
16 oz. package of elbow macaroni
Cook macaroni al denté, cooking will be completed in
the oven.
1 lb. ground beef
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
28 oz. can crushed tomatoes
1 cup grated cheddar cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
Sauté
onion, celery, and green pepper. Brown the ground beef in
the same skillet and pour off any excess liquid.
Combine
all ingredients and mix thoroughly. Pour the mixture into
well-oiled casserole (optional; sprinkle with grated Parmesan
cheese).
Bake
only if delivering on Sunday A.M., otherwise we will bake
at Loaves and Fishes.
Bake
for 30 minutes at 375°, 15 minutes covered and 15 minutes
uncovered.
Serves
10
Please
double if making for a large pan.
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VEGETABLE
BEEF STEW
This
is a nutritious, economical and easily prepared one dish meal
for at least 8 people. Using a cast iron Dutch oven, it is
also a one-pot meal.
1
lb. chuck steak cut 1/2 to 3/4 inches thick, diced
4 potatoes (about 4 cups) scrubbed and diced
4 carrots (about 4 cups) scrubbed and sliced
1 onion chopped (about 1 cup)
2 stalks celery chopped (about 1 cup)
2 cloves of garlic, sliced
2 cups beef stock
2 cups water
2 Tablespoons olive oil, divided
2 bay leaves (optional)
1 teaspoon tyme
1 teaspoon salt
1/2 teaspoon pepper
Sauté
onion, celery and garlic in 1-Tablespoon olive oil. Remove
when limp; add the remaining olive oil and the beef which
has been tossed in a paper bag with flour and a bit of salt
and pepper.
Brown
the beef well, add other ingredients and bring to a boil.
Transfer
to a 350° oven and baked covered for about 1 1/2 hours,
or until the vegetables are tender. If you plan to reheat
before serving, bake only 1 hour.
Please
double the recipe if you are making for a large pan.
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CARRY
OUT CASSEROLE
1
8-oz. package of wide egg noodles
2 lb. ground beef
2 tablespoons butter
2 cups tomato sauce
2 Tablespoons flour
2 cups cottage cheese
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped black olives
1/2 cup grated onion
1/2 cup chopped green pepper
1 Tablespoon butter
(grated parmesan)
Cook
noodles according to package directions in boiling salted
water. Drain. Brown beef n 2 Tablespoons butter. Mix tomato
sauce with flour, add to beef and simmer for 10 minutes. Mix
cottage cheese with sour cream, salt, pepper, and olives.
Sauté onion and green pepper in 1-Tablespoon butter
and add to cottage cheese mixture.
Place
1/2 the noodles in greased 3-quart casserole dish. Spread
with cottage cheese mixture, top with the remaining noodles,
and cover all with beef mixture. If desired, sprinkle with
grated cheese. Bake at 350° for 30 - 40 minutes or until
heated through.
Serves
12
Please
double for large pan.
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SPAGHETTI
PIE
Similar
to baked lasagna, but less expensive and less effort.
1
16-oz. box of spaghetti broken into 2" pieces
2
Tablespoons butter
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg well beaten
1 1/2 lb. ground chuck
1 medium onion
1/4 cup chopped green pepper
2 Tablespoons vegetable oil
1 jar (27 oz.) thick spaghetti sauce
1 teaspoon sugar
1/2 teaspoon oregano
1/2teaspoon garlic salt
1 cup cottage cheese
4-oz.
mozzarella cheese shredded
Cook
the spaghetti in boiling water following label instructions;
drain. Place in a 9 x 13-inch baking pan. Stir in butter,
Parmesan cheese, salt, pepper, and egg until thoroughly combined.
Spread mixture evenly in pan.
Sauté
ground chuck, onion, and green pepper in oil in a large skillet
until meat is browned; drain. Stir in spaghetti sauce, sugar,
oregano and garlic salt.
Spread
cottage cheese over the spaghetti layer and top with meat
mixture. Bake at 350° for 30 minutes. Sprinkle mozzarella
cheese over the top and bake for an additional 10 minutes
or until cheese is melted and just begins to brown. Let stand
15 minutes before cutting.
Serves
6
Please
double for a large pan.
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BAKED
ZITI WITH SAUSAGE
1
lb. package of cut ziti -- Cook ziti al denté, cooking
will be completed in the oven.
1/2 lb. Italian sausage either links or bulk
1 quart (32 oz.) jar spaghetti sauce
16 oz. ricotta cheese
8 oz. shredded mozzarella cheese
1 egg slightly beaten
grated Parmesan cheese
Crumble
and fry the sausage until browned; drain.
While
the ziti is cooking, combine cooked sausage, spaghetti sauce,
ricotta cheese, mozzarella cheese and egg. Mix with the cooked
ziti and pour into a 3-quart casserole. Cook only if delivering
on Sunday A.M., otherwise we will cook it at Loaves and Fishes.
Sprinkle with Parmesan cheese and baked covered at 350°
for 30 - 40 minutes, or until bubbling hot.
Serves
8
Please
double if making in large pan.
MACARONI
AND CHEESE FOR 20 - 25
3/4
cup butter (1 1/2 sticks)
1/4 cup minced onion
1 cup flour
1 Tablespoon salt
1 1/2 teaspoon dry mustard
2 teaspoons powdered ginger
2 quarts of milk
2 teaspoons Worcestershire sauce
2-lb. sharp cheddar cheese, cut in small pieces, finely sliced,
coarsely shredded or grated
2
lb. elbow macaroni
Melt
butter in 3 quart or larger kettle; cook onion in butter until
soft. Add flour mixed with salt, mustard, and ginger, and
cook, stirring constantly until bubbly. Take off the heat.
Add milk, stirring or whisking continuously. Put back on heat
and continue stirring until sauce thickens. Take off the heat.
Stir in Worcestershire sauce and cheese. Stir until cheese
is melted. Mix with elbow macaroni cooked according to package
directions. Bake in 400° oven in two buttered 11"
x 15" shallow pans, or three buttered 2-quart casseroles,
or two 3-quart casseroles. Bake uncovered for 20 minutes,
then cover for an additional 15 - 20 minutes. (Use aluminum
foil to cover if you don’t have lids.) If baked frozen,
bake an additional 20 minutes.
OR
seven (7) boxes of store macaroni and cheese.
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IMPOSSIBLE
QUICHE
1/2
pound of ham, cubed
1 1//2 cups shredded Swiss cheese (about 6 ounces)
1/2 cup chopped onion
3 cups milk
1 1/2 cups Bisquick baking mix
6 eggs
1/2 tsp salt
1/4 tsp pepper
Lightly
grease pan. Sprinkle ham, cheese and onion in pan. Beat remaining
ingredients until smooth, 15 seconds in blender on high speed
or 1 minute with hand beater. Pour evenly into pan. Bake at
400 degrees until top is golden brown and knife inserted in
center comes out clean, about 30 minutes.
Please
double if using large pan.
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